Ingredients:

  • 2 large English Cucumbers, thinly sliced
  • 1 tsp Fine Sea Salt (for sweating)
  • 1 cup Full-Fat Greek Yogurt
  • 2 Tbsp White Wine Vinegar
  • 1/4 cup Fresh Dill, packed, finely chopped
  • 1/4 small Red Onion, very thinly sliced or finely minced
  • 1 tsp Granulated Sugar
  • 1/2 tsp Black Pepper, freshly ground
  • Additional Salt, to taste

Instructions:

  1. Slice the cucumbers very thinly (1–2 mm thickness). If using a standard knife, try to keep the slices uniform.
  2. Place the sliced cucumbers into the colander and toss thoroughly with 1 teaspoon of fine sea salt. Place the colander over a bowl and let them sit for a minimum of 30 minutes to sweat out excess moisture.
  3. After 30 minutes, briefly rinse the salted cucumbers under cold running water to remove excess salt (this is a quick rinse). Immediately transfer the slices to a clean kitchen towel.
  4. Gather the towel corners and firmly squeeze the cucumbers to remove as much residual water as possible. They should feel dry to the touch. Transfer the dried cucumber slices to a clean, large mixing bowl.
  5. In a separate medium bowl, whisk together the Greek yogurt, white wine vinegar, granulated sugar, fresh dill, and black pepper until completely smooth.
  6. Gently fold the sliced red onion and the prepared yogurt dressing into the bowl with the dried cucumbers. Ensure all the cucumber slices are evenly coated.
  7. Taste the salad. If necessary, add a small pinch more salt or a dash more vinegar, depending on your preference.
  8. Cover the bowl and refrigerate for at least 15 minutes before serving. This allows the flavors to properly marry and ensures the salad is pleasantly cold.